Chicken, Squash and Cornbread Casserole
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Servings: 10-12
Ingredients
- 6 cups thinly sliced yellow squash
- 1 cup shredded carrots
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (14.5-ounce) can chicken broth
- 1 (10.75-ounce) can cream of chicken soup
- 1 (8-ounce) container Sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 3 cups chopped cooked chicken
- 3 cups crumbled cornbread
- 3 cups shredded cheddar cheese, divided
- 1 cup crumbled biscuits
Directions
Preheat oven to 350 degrees. Spray a 3-quart baking dish with cooking spray.
In a large Dutch oven, bring squash, carrot, mushrooms, onion, bell pepper, and water to cover to a boil over high heat.Reduce heat, and simmer until vegetables are tender, 10 to 12 minutes. Drain well.
In a large bowl, stir together squash mixture, chicken broth, soup, sour cream, eggs, poultry seasoning, thyme, and salt until smooth; stir in chicken, cornbread, 2 cups cheese, and biscuits until well combined. Spoon mixture into prepared pan.
Bake until center is set, 50 to 60 minutes. Sprinkle with remaining 1 cup cheese, and bake until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.